Butternut Squash & Lima Bean Risotto
In small saucepan over medium-high heat, bring chicken broth to a simmer; reduce heat to keep warm.
In large saucepan, sauté bacon over medium-high heat until crispy. Remove with slotted spoon to paper towels; set aside. Drain off bacon drippings.
Add onions and garlic to pan; sauté 2-3 minutes or until onions are softened. Add rice; sauté 1 minute. Stir in squash and wine; continue sautéing until liquid is absorbed. Add 1 cup of warm broth; reduce heat to a simmer.
Simmer, stirring frequently, until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed (about 15-20 minutes); stir in lima beans halfway through. Remove from heat; stir in bacon, cheese and thyme. Salt and pepper to taste.
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